Where's It From? The Food Provenance Quiz

Answer: Scotland

The Mars Bar is an eponymous product of the Mars confectionary company.

The bar comprises nougat and caramel coated in milk chocolate and has been made since 1932.

While the chocolate bar hails from England, the 'deep fried' variety was created in Scotland. To make it, normal bars are coated in batter and deep fried in cooking oil.

This remarkable combination was first heard of in Aberdeen in about 1995.

"A Mars a day helps you work, rest, and play" was formerly an adverting slogan.

Answer: Ireland

Traditionally, champ (brúitín) was made by combining mashed potatoes and chopped scallion with butter, milk, and cheese. It was seasoned to taste with salt and pepper.

In some parts of Ireland, the cheese is no longer included in the ingredients.

Answer: England

While you can get pork pies made just about anywhere, only those made to a specific recipe, and in a specified area, can call themselves 'Melton Mowbray' pies.

Melton Mowbray is a town in Leicestershire where pork pies to a particular recipe have been made since the 19th century.

The pies contain chopped pork inside a hand-shaped crust.

Answer: England

While pasties have been a tradition in many places, Cornwall developed its own variety for its hard-working tin miners.

A "Cornish Pasty" under European Union Protected Geographical Indication (PGI) status is a baked pastry casing filled with beef, sliced or diced potato, turnip, and onion.

Only those that contain the specified ingredients can be called "Cornish Pasties."

Answer: Wales

Bara brith, 'speckled bread', is a traditional Welsh food.

While recipes may vary, it generally is made using mixed dried fruits, tea, self-raising flour, spice, sugar and eggs.

After baking, it is generally served buttered. With a nice cup of tea.

Answer: England

"Toad in the hole" dates from the middle of the 18th century.

Traditionally it comprises sausages baked in a batter.

It is usually eaten with mashed potatoes and vegetables.

Answer: Ireland

They have been distilling whiskey under licence at Bushmills in Count Antrim since 1608, but production predates that.

The Old Bushmills Distillery company notes that records exist of a local landowner supplying his troops with "aqua vitae" (whiskey) in 1276. The Book of Leinster mentions a feast in the town of Bushmills in 1490 where the local spirit helped to "down the food."

If you visit Bushmills - it's on the north coast, quite convenient to the Giant's Causeway - you can tour the distillery and see whiskey being made (on production days) or simply the equipment.

Answer: Scotland

Irn Bru was first produced in Scotland in 1901.

It was originally known as IRONBREW, but the name was changed for legal reasons.

Ingredients include ammonium ferric citrate, however it is not brewed, so it fell foul of new literal labelling rules suggested in the 1940s and eventually introduced in the 1960s.

Irn Bru is one of the most popular non-alcoholic drinks in Scotland. The country's "national drink" is, of course, whisky.

You can learn more about this delicious drink in my quiz "Irn Bru - Made In Scotland From Girders" elsewhere on this site.

Answer: Wales

Cawl is dish made of meat, particularly lamb, and any vegetables available.

Recipes vary from town to town throughout Wales. The dish is also known as 'lobscows' in areas of north Wales.

To enjoy it best, eat from a wooden bowl using a wooden spoon with chunks of homemade bread and Welsh cheese.

Answer: Scotland

In particular it is a speciality of the Edinburgh area.

Salt n sauce is a thin mixture of malt vinegar and a brown malt-based sauce.

Many chip shops make it to their own recipe, however it can also be bought bottled in shops.

If you are ever in Edinburgh you can try it in darksplash's favourite take away, the award winning L'Alba D'Oro in Henderson Row in the New Town.